摘要
为优化酿造米酒的发酵条件以提高其品质,以米曲霉(Aspergillus oryzae)及酿酒酵母(Saccharomyces cerevisiae)为发酵菌株,采用两步发酵法制备酿造米酒,研究了酵母接种量、发酵温度、发酵时间对酿造米酒品质的影响。通过测定酿造米酒的酒精度、总糖、总酸、风味物质和感官评价等指标,以确定酿造米酒最佳发酵工艺条件。结果表明,酿造米酒最优发酵工艺条件为:酵母接种量1.0%(以原料大米计),发酵温度25℃,发酵周期13 d。在此最佳条件下,酿造米酒酒精度为13.21%vol,感官评分为87.14分,颜色呈米黄色,酒体丰满醇和,香气自然纯正,具有幽雅的水果香和花香。
In order to optimize the fermentation conditions of rice wine and improve the quality,using Aspergillus oryzae and Saccharomyces cerevisiae as fermentation strains,rice wine was produced by two-step fermentation.The effects of yeast inoculum,fermentation temperature and time on the quality of rice wine were studied.The optimum fermentation conditions of rice wine were determined by measuring the alcohol content,total sugar,total acid,flavor substances and sensory evaluation.The results showed that the optimum fermentation conditions were as follows:yeast inoculum 1.0%(based on rice),fermentation temperature 25℃,and time 13 d.Under the optimal conditions,the alcohol content of the fermented rice wine reached 13.21%vol,the sensory evaluation score was the highest(87.14),the color was beige,the wine body was full and mellow,and the aroma was natural and pure,with elegant fruit and flower fragrance.
作者
袁华伟
张健
张雪婷
屠婷瑶
刘光钱
张立强
沈才洪
王松涛
YUAN Huawei;ZHANG Jian;ZHANG Xueting;TU Tingyao;LIU Guangqian;ZHANG Liqiang;SHEN Caihong;WANG Songtao(College of Life Science and Food Engineering,Yibin University,Yibin 644000,China;Solid-State Fermentation Resource Utilization Key Laboratory of Sichuan Province,Yibin 644000,China;Luzhou Laojiao Co.,Ltd.,Luzhou 646000,China;National Engineering Technology Research Center of Solid-state Brewing,Luzhou 646000,China)
出处
《中国酿造》
CAS
北大核心
2020年第12期36-41,共6页
China Brewing
基金
国家固态酿造工程技术研究中心开放课题(2018-74)
四川省教育厅科研重点项目(18ZA0540)
固态发酵资源利用四川省重点实验室开放基金项目(2016GTY003,2018GTJ014)
宜宾学院科研项目(2020YY04)。
关键词
酿造米酒
发酵条件
风味物质
感官评价
brewed rice wine
fermentation condition
flavor substance
sensory evaluation
